Cooks in: 30mins
Levels: Easy
Serves: 6
List of Ingredients
- 1 LB. of squid, cleaned
- 1 LB. of cuttlefish, cleaned
- 7 OZ. of pancetta slices or bacon
- 1/2 CUP of peanut oil
- 2 OZ. of pomegranate seeds, plus extra
- 1 of egg yolk
- baby spinach
- extra-virgin olive oil
- milk
- salt
Method
1
Brown pancetta in a dry pan until crispy, then place on paper towels.
2
Sauté the cuttlefish in a little extra-virgin olive oil; after 1 minute, add the squid and cook for another 2 minutes.
3
For the mayonnaise: In a food processor, blend 2 Tbsp. milk with the pomegranate seeds, egg yolk, and a pinch of salt; then add the peanut oil and continue blending until you obtain a smooth and fairly dense mayonnaise.
4
Spoon the mayonnaise onto plates and top with the pancetta, cuttlefish, squid, and spinach leaves. Garnish with pomegranate seeds or cubes of pomegranate gelatin.